Pouring Soup and Pan-fried Buns
1.
Remove hair from pigskin and remove oil slick, add water, cooking wine, 1 tablespoon of salt, and cook until pigskin loses its elasticity
2.
Pour out the soup and refrigerate
3.
After the pork is ground, add ginger, green onion, salt, sugar, light soy sauce, egg and stir well. If it is too dry, add a little water
4.
Frozen pig skin overnight, scrape off the surface lard, dice, and stir in the meat
5.
Don't mash the pig skin too much
6.
Add water and yeast to all-purpose flour, knead well, cover with a damp cloth and wake up for half an hour
7.
Rub long strip cutting agent
8.
Roll round
9.
Wrap the meat, so the way to roll the dough and then put the meat in a unified way is to worry that the skin jelly will be too much exposed to the air and turn into water.
10.
Hurry up and close the buns
11.
Pour the oil in a non-stick pan, put in the buns, close the mouth down, and heat for 5 minutes
12.
Pour in boiling water, cover the lid on medium heat for 10 minutes, remove the lid until the water is dry
13.
Sprinkle chopped green onion and sesame seeds before serving
14.
Out of the pot, start to eat
15.
The soup flows out
Tips:
1. When frying the steamed buns, the lid is loose, and moisture leaks out. In addition to frying, adding water, and taking pictures, the lid must be covered;
2. The buns should be closed tightly, otherwise the soup will leak;
3. Don't ferment the dough for too long, the dough will become sour;
4. If the skin jelly is not easy to condense, it means that the cooking is not enough or the pig skin is too little or the soup is too much. Concentrate appropriately and increase the cooking time. Pig skin can also be cut together with the skin jelly, but I have no confidence in my ability to pull pig hair.
